Furthermore Beer - Fatty Boombalatty
- Alcohol by Volume: 7.0%
- Int’l Bittering Units (IBUs): 45
- Serving Temperature: 45-50° F
- Suggested Glassware: Tulip, Oversized Wine Glass
- Malts: 2-Row Pale, Wheat, Light Caramel
- Hops: Millennium, Perle. Dry-hopped: Perle & Coriander
With Fatty Boombalatty, Furthermore set out to brew a big, fat, bombastic riff on the Belgian witbier style. To that end, they dropped the wheat content by 75% while upping the barley malt, and increased the overall grain bill by 50%, leading to a pretty big starting gravity. The end result drinks much like a Belgian pale ale but with some witbier overtones. Pouring a lightly hazy orange-amber, this brew offers up a big, bold, and very Belgian aroma profile. Look for prominent bubblegum and banana esters (produced by the very active yeast strain), with strong coriander notes (from the use of coriander in the fermenter) which merge nicely with the Perle hops and their floral, spicy, herbal tones. Those bubblegum and fruity esters hit upfront on the palate too, supported by a rich core of pale and lightly caramelized malts. Plenty of coriander and spicy hops provide moderate bitterness as a counterpoint to the richness of the malt backbone. Big, round, and smooth on the palate, this brew is up to the challenge of bold, fatty, or fried foods. Brie or Camembert cheeses are an option, as are fish & chips or tempura, or a shepherd's pie. Cheers!
Furthermore Beer founder, Aran Madden, grew up in the Pittsburgh area and attended the University of Pittsburgh. During his time at Pitt, he ventured out to Fort Collins, CO as part of the Student Conservation Association. It was a fateful visit, as the brewing haven that is Colorado left its mark on the student. He purchased his first homebrewing kit and began developing his skills, eventually choosing to attend brewing school at the American Brewers Guild. After graduating, he worked at multiple breweries around the Pittsburgh area including a head brewer job at Foundry Ale Works and, critically, a stint at Church Brew Works where he learned the business of brewing from owner Sean Casey.
In 2006, with business partner Chris Staples, Aran took the plunge and founded Furthermore Beer in the small town of Spring Creek, WI, where his sister lived. Like many microbreweries, Furthermore was not sitting on a massive amount of capital, so investing hundreds of thousands in new, shiny equipment was out of the question. Instead, they partnered with Wisconsin's small but well-respected Sand Creek Brewing Company to help bring the Furthermore recipes to market. Aran would brew on Sand Creek's equipment and use their bottling line while separately managing Furthermore's distribution. It was a successful strategy, allowing the extremely small operation to grow without burdening the company with debt, and the brewers could focus on the quality and uniqueness of their portfolio without pressure to expand too rapidly. After nine years, Sand Creek and Furthermore took their partnership further; Sand Creek officially acquired Furthermore in 2015 and Aran now represents both the Furthermore brand as well as Sand Creek's beers. As Furthermore has stated, the new arrangement allows the brewers to "spend less time communicating at arms reach and more time tweaking ideas for the next beer." Cheers to that! For more info, contact them at 715-284-7553 or visit www.furthermorebeer.com.
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